Bibimbap with Korean rice, mushrooms, garlic pak choi, roast sesame and kimchi

Wash the rice under running water until the water runs clear. Add to a small pot with one and half times the amount of water.

Bring to a boil, stir, reduce the heat to low, cover and cook for 12 minutes.

Turn off the element and let the rice sit for 5 minutes.

Bring a small pot of water to boil, cook the bean sprouts for 15 seconds. Strain and toss with bean sprout seasoning, set aside.

Peel and grate the carrot.

Mince the garlic.

Brush any dirt off the mushrooms and cut into quarters.

Remove the end of the pak choi, wash and thinly slice.

In a large fry pan, cook the mushrooms on a medium-high heat in a little oil for 2 minutes.

Add the garlic, pak choi and a pinch of salt then cook covered for a minute.

Add some of the bean sprout seasoning from the bowl and a splash of water cook until the pak choi is just cooked.

Place rice in the center of a bowl and put the grated carrot, kimchi, bean sprout, and pack choi mushroom mix around the outside.

Pour over some of the remaining sauce from the bean sprout.

Sprinkle over the sesame.

Mix it up and dig in!